Happy St Pats – let’s make Colcannon

Posted on: March 17th, 2010 by admin No Comments

A side dish won’t come much more creamy and delicious and dangerous to the waistline than Colcannon. I think traditionally it is served around Halloween, but any time’s a good time for potatoes, cabbage and fat no?

  • 750g potatoes, peeled and cut into cubes
  • 4 bacon rashers (omit this vegetarians!)
  • 1/2 small head of cabbage, chopped
  • 1 onion, chopped
  • 1/2 c milk
  • salt and pepper to taste (be generous)

Boil the potatoes until they are tender, should be about 15 minutes.

While they are boiling fry the bacon rashers in a fry-pan and then remove them from the pan once cooked.  In the same pan- with the bacon fat- add the cabbage and onion and cook, stirring occasionally until the cabbage is soft and slightly transparent.  Dice the bacon.

Drain the cooked potatoes and mash them with the milk and salt and pepper.  Now add the bacon, cabbage and onion to the mash and stir the whole thing together.

Make a little well in the mash, drop a pat of butter in there, a tiny sprinkle of parsley if you have it and serve immediately.  Particularly delicious with lamb shanks and spinach.

Like many traditional recipes, people variate them a lot.  People add parmesan, use kale instead of cabbage and add leek, carrot or spices, experiment as you wish.  Why not make some Irish soda bread too?

Recipe from: Ireland travel website!

Song for this recipe: ‘Harvest Home’ – Nommos

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